Worcestershire Sauce Worcestershire Sauce © Denzil Green Worcestershire Sauce is a commercially-made seasoning sauce. The sauce is brown, and thin. It has a somewhat tart, meaty taste with a pungent vinegary smell. The most well-known brands include French's and Heinz, and Lea & Perrins. Different brands will use different ingredients; some of the ingredients commonly used often include cloves, garlic, tamarind, paprika or chiles, soy sauce, treacle and/or molasses, vinegar (or lemon juice), salt, onions, garlic, anchovies, shallots, malt vinegar, and tamarind. Lea & Perrins is the oldest brand, and the original. Those who like Lea & Perrins will turn up their noses at the others. Lea & Perrins will barrel and age theirs for 3 years, and not all the other brands will do that. Lea & Perrins is made in a factory on Midland Road in Worcester, England.

The ingredients in the recipe for Lea & Perrins are a closely-guarded secret, known only to those who manage the company and to those who trouble to read the list of ingredients on the side of the bottle: Malt vinegar (from barley), spirit vinegar, water, refiner's molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice, and natural flavour. The onions and garlic are pickled for a minimum of 12 months in malt vinegar before use. Eventually, the ingredients are combined, then aged in blue fiberglass maturing tanks (aging used to be done in oak barrels), strained, the flavour checked, then pasteurized and bottled. The British factory supplies the entire world except America. The reason is that Americans are the world's largest consumers of Lea & Perrins, which justifies their own factory in Fair Lawn, New Jersey. The ingredients there are slightly modified: vinegar, molasses, high fructose corn syrup, anchovies, water, onions, salt, garlic, tamarind concentrate, cloves, natural flavorings and chili pepper extract.

Brian Keogh, a Lea & Perrins accountant who retired in 1991, found what he believed were original leather-bound recipe books for the sauce in a trash skip used by the company. (No word on why he was rooting through the skip.) He died in 2006; his daughter Bonnie Clifford donated the books to the Worcester City Museums. The recipes he found seem to indicate that the "spice and natural flavour" could be cloves, soy sauce, lemon essence, peppers, and pickles. Knowing the ingredients, of course, doesn't give away the secret to how they are assembled. For instance, it is known that the onion and garlic are pickled first in vinegar for a minimum of 12 months before being used in the recipe, and the anchovies are fermented in salt for three to five years. The sauce is pasteurized before being bottled. In Canada, the Lea & Perrins sold there is imported from Britain by Heinz. The label is modified to fit French on. Heinz also sells its own make of Worcestershire Sauce in Canada, under its own label.

Cooking Tips Worcestershire Sauce is very useful in quick recipes where the flavours don't have time to marry and develop a body of their own. Substitutes There are recipes floating around out there for making your own Worcestershire sauce which have you "brew" it in the refrigerator before straining and using, but since you could more quickly walk to the corner shop, that hardly seems in the nature of a substitution, which has more to do with what do you have to hand right now. Some people suggest substituting soy sauce, but that would change the nature of the taste too much. Given that Worcestershire sauce lasts indefinitely in the bottle and that a bottle costs so little, there's no reason not to keep a small bottle around as part of your staples. Nutrition Is Worchestershire Sauce Gluten Free? Whether or not a bottle of Worcestershire Sauce is considered gluten free will depend on: the brand; what country it was made in by which country's law are you making a gluten-free determination? You need to contact the company whose brand you are considering buying and ask them directly, or, look for a bottle that is certified gluten-free.

Reports as to whether Lea & Perrins is gluten-free vary wildly by time, by geographic location and by jurisdictional definitions, so contact them directly for your country if this is a concern to you. If you see malt vinegar as an ingredient, then in North American it is generally not considered gluten-free. Storage Hints A bottle of store-bought Worcestershire sauce does not require refrigeration after opening. Some people, feel, however, that refrigerating it may extend its shelf life beyond that posted on the bottle for those who only use it infrequently. History Notes The British weren't the first to make such commercially-prepared sauces a staple in their kitchens. The Romans did it before them, with their liquamen and garum fish sauces. John Wheeley Lea and William Henry Perrins were born within a few years of each other in the early 1790s. Both became chemists, and partnered on opening a few chemist shops (pharmacies) together starting in 1823 in Worcester, in the shire of Worcestershire in England.

How exactly two pharmacists decided to go into the food sauce business is unclear, but one version with lots of promising details (such as names and dates) goes that in 1835 a fellow named Marcus, Lord Sandys, had returned from India, where he had been governor of Bengal. He had a recipe for a brewed sauce that he asked his local chemists (who happened to be Lea & Perrins) to have a go at making. They brewed it up, found it tasted awful, put the cask of it in the cellar, and got back to their regular jobs. A year later, on a lark before finally clearing the cask out of their basement, they had a taste of it. It had aged into a really tasty sauce. So tasty, that they paid Lord Sandys for the recipe, and were bottling and selling it out of their stores by the following year, 1837. Brian Keogh, who found the recipes books, went on to write a book called "The Secret Sauce - A History of Lea & Perrins", published 1997. He felt that the story was untrue.

He said he found that the male line of the Sandys ended in 1797 - 38 years before they were said to have met him. Nor did his research turn up any Lord Sandys having ever travelled to India, let alone been a Governor of Bengal. There actually was however a Lord Sandys during this period. Arthur Marcus Cecil Sandys, 3rd Baron Sandys (1798 - 1863), was born as Lord Marcus Hill. In 1860, under Royal license, he changed his title to Lord Sandys. He was a member of parliament from 1832 to 1852. Another version of the invention story was given by a writer named Thomas Smith in 1885: "We quote the following history of the well-known Worcester sauce, as given in the World. The label shows it is prepared "from the recipe of a nobleman in the county." The nobleman may be Lord Sandys. Many years ago, Mrs.

Grey, author of The Gambler's Wife and other novels, was on a visit at Ombersley Court, when Lady Sandys chanced to remark that she wished she could get some very good curry powder, which elicited from Mrs. Grey that she had in her desk an excellent recipe, which her uncle, Sir Charles, Chief Justice of India, had brought thence, and given her. Lady Sandys said that there were some clever chemists in Worcester, who perhaps might be able to make up the powder. Messrs. Lea and Perrins looked at the recipe, doubted if they could procure all the ingredients, but said they would do their best, and in due time forwarded a packet of the powder. Subsequently the happy thought struck someone in the business that the powder might, in solution, make a good sauce." [1] In any event, by 1839, Lea & Perrins were exporting their product to America. In the 1880s, the Perrins family was rich enough to build a six bedroom stone holiday mansion, which they named "Plas Mynach" on Cardigan Bay in Wales. The house now rents out as a holiday home.

In 1892, Lea & Perrins registered their name as a trademark. In 1904, Lea & Perrins received a Royal Warrant, which they have held since. Other companies that at one point or another made Worcestershire Sauce in Worcester have included Courtney's, Four Flags, Stretton and Co., Mellor & Co. and Waldren and Co. In 1906, Lea & Perrins took the Holbrooks company of Birmingham to court to try to prevent them from selling a sauce called "Worcestershire Sauce". Lea & Perrins lost, but were granted exclusive rights to the phrase "Original and Genuine." The Lea & Perrins company was sold to the HP company (which makes HP brown sauce) in 1930. HP sold it to Heinz in 2005. The Lea & Perrins company was originally Bank Street and Broad Street in Worcester; in 1897, they moved to their present-day location on Midland Road. Lea & Perrins was made without sugar during the Second World War.

Literature & Lore The ingredients listed in the book found by Brian Keogh were written out, with costs beside them, in order for company accountants to work out costs and profit margins. This process was repeated and recorded over many years. Here is the list for 1907: water - 20 1/2 gallons essence of lemons - 8 oz peppers - 5 lbs tamoraide - 14 lbs pickles - 40 lbs The pickle was made from shallots, garlic, and vinegar. It is unclear why both "vinegar" and "acetic acid" are listed, unless perhaps it was to draw a distinction between two types of vinegar, such as malt vinegar and spirit vinegar. Scanned pages of the books can be seen online at the BBC site: (link valid as of October 2010). The book notes that in 1908, the weight of peppers used was reduced to 4 pounds and put back up to 5 pounds in 1909. Also in 1909, acetic acid was dropped. In 1917, the sauce started to be made without sugar.

Language Notes Worcestershire is pronounced "wus - tuh - sher". Pronounce the "wus" part as you would "puss", except with the "w" at the front. The correct spelling is "Worcestershire", not "Worchestershire", with a "h". Sources [1] Smith, Thomas Successful Advertising, (1885 7th edition) Alexander, Harriet. Secret Worcestershire Sauce recipe found: Historians believe they have found the original recipe for Lea and Perrins' Worcestershire sauce, which could be 150 years old. London: Daily Telegraph. 2 November 2009. Apple, R.W. Don't ask what makes Lea & Perrins Worcestershire so special -- they won't tell. New York Times. 30 August 2000. BBC.Recipes for secret sauce emerge. 2 November 2009. Retrieved October 2010 from Bowles, Tom Parker. Worcestershire Sauce: a rare legacy of the Empire that nearly never happened... London: Daily Mail. 27 March 2010. Schlesinger, Fay.

It's out after 170 years, the secret of Worcestershire Sauce... found in a skip. London: Daily Mail. 3 November 2009. Worcestershire Sauce - The Rivals. Worcester City Museums. Retrieved October 2010 from See also: Original Barbeque Sauce | Stokes Sauces Original Barbeque Sauce Original Barbeque Sauce Sweet, thick & smoky made with honey. A thick, smoky sauce with a molasses-style sweetness. Use as an accompaniment, a marinade or a dipping sauce. Use Stokes Barbeque Sauce as a marinade for meat or as a delicious dipping sauce for a tasty treat.

Ingredients, Nutrition & Storage SMOKE FLAVOUR BARBEQUE SAUCE Tomato Puree, Sugar and Cane Molasses (21%), Water, Spirit Vinegar, Honey (5%), Black Treacle (4%), Rapeseed Oil, Seasoning (2%) (Salt, Sugar, Smoke Powder (Smoke Flavouring), Honey Powder, Tomato Powder, Thickener: Modified Maize Starch, Natural Flavouring Extracts, Smoke Flavouring, Garlic Powder, Onion Powder, Spices, Barley Malt Extract, Stabiliser: Xanthan Gum), Thickener: Modified Maize Starch, Worcestershire Sauce (Malt Vinegar (from Barley), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (Fish), Tamarind Extract, Onions, Garlic, Spice, Flavourings), Garlic Puree, Preservative: Sorbic Acid. Nutrition Average Values per 100g ENERGY (KCAL) 189 English Historical Fiction Authors: Lea & Perrins and the Original Worcester Sauce Lea & Perrins and the Original Worcester Sauce by Regina Jeffers Lea & Perrins is a UK-based food company (now a division of H. J.

Heinz Company), originating in Worchester, England. A U.S. subsidiary manufactures Lea & Perrins (based on authentic Indian recipes) in New Jersey. Lea & Perrins is best known as the maker of Lea & Perrins: The Original and Genuine Worcester Sauce, which was first sold in 1838 by John Wheeley Lea and William Henry Perrins, dispensing chemists from Worchester. First made at 60 Broad Street, Worcester, England, the Lea & Perrins product has been produced in the current Midlands Road factory in Worchester since 16 October 1897. Made with anchovy (which makes it a "no-no" for pure vegetarians), Worcester sauce is often found in Welsh rarebit, Caesar salad, and Oysters Kirkpatrick, as well as to flavour cocktails such as a Bloody Mary or Caesar (a Canadian favourite), and the Mexican beer cocktail, Michelada. However, Worcester sauce can be used in many other dishes.

In fact, a 2005 advertising campaign had the traditional Worcester sauce being added to "fish and chips" to become "splish and chips," as well as "bangers and mash" being transformed into "bangers and splash." A handy-dandy website (splishme.com) offered hints and cooking tips for "splishing" and "splashing" Lea & Perrins. "Garum" is a fermented fish sauce, which was extremely admired in Greco-Roman cuisine. Other fermented anchovy sauces grew in popularity in 17th Century Europe. Although there are multiple stories as to the original "Worchester sauce," the roots likely come from the British rule of the Indian subcontinent and the East India Company in the 1830s. One possible source is the story of "Lord Marcus Sandys (ex-Governor of Bengal)," who reportedly came across the Indian version of the sauce and commissioned local apothecaries to recreate it.

However, in his privately published history of Lea & Perrins on the 100th Anniversary of the Midlands Road plant, Brian Keogh said, "No Lord Sandys was ever governor of Bengal, or as far as any records show, ever in India." In reality, the nobleman in question was Arthur Moyses William Sandys, 2nd Baron Sandys (1792-1860) of Ombersley Court, Worchestershire, Lieutenant-General and politician, a member of the House of Commons. The original bottles' contained a line from Messrs Lea and Perrins, which said, "from the recipe of a nobleman in the county." Arthur Marcus Cecil Sandys, 3rd Baron Sandys (1798-1863) was Arthur Moyses William Sandys' brother and heir; yet, "Marcus" did not succeed to the title until 1860, some five and twenty years after the Lea & Perrins brand hit the marketplace.

Ironically, the barony in the Sandys family was revived in 1802 for the second baron's mother, Mary Sandys Hill, so at the date of the supposed "from the recipe of a nobleman in the county" claim, "Lord" Sandys was actually a Lady. Naturally, propriety would never tolerate a reference to a "lady" on a commercially bottled sauce. The development of Lea & Perrins Worcester sauce came about purely by accident. The sauce first made was so strong it was considered inedible. Therefore, the barrel containing it was "banished" to a storage area and forgotten for a few years. When it was rediscovered by Messrs Lea and Perrins, they found with fermentation the sauce was excellent. Major Francis Jones, historian and Herald for Wales claims the recipe can be attributed to Captain Henry Lewis Edwardes 1788-1866. A veteran of the Napoleonic Wars, Edwardes, who came from Rhyd-y-gors, Carmarthenshire, held the position of Deputy-Lieutenant of Carmarthenshire. According to Jones, Edwardes brought the recipe home from his many visits to India.

Unfortunately, Jones does not explain how the Messrs Lea and Perrins came by the recipe. The Original & Genine Lea & Perrins Worcestershire sauce was made from malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice, and flavouring. The "spice and flavouring" reportedly includes cloves, soy sauce, lemons, pickles and peppers. Brian Company accountant Brian Keogh supposed recovered notes from the 1800s, which had been dumped in a ship and which listed the original ingredients. Said documents are to be placed on display at the Worcester City Art Gallery & Museum. Apart from distribution for the home market, Lea & Perrins supplies this recipe in concentrate form to be bottled abroad. The U.S. version of Lea & Perrins differs from the British recipe. The U.S. version lists vinegar, molasses, sugar (quit using high fructose corn syrup in 2011), anchovies, water, onions, salt, garlic, tamarind concentrate, cloves, natural flavorings and chili pepper extract as its ingredients.

Notice the use of distilled white vinegar in used to replace the malt vinegar in the UK product. Some claim the two products taste the same, while others find the American version to be sweeter, less spicy, and containing less "kick." The American variety is also thicker than the UK one. The American product is sold in a dark bottle with a beige label and wrapped in paper. Lea & Perrins USA claims "this practice is a vestige of shipping practices from the 19th Century, when the product was imported from England." The U.S. distributor also claims its Worcestershire sauce is "the oldest commercially bottled condiment in the U.S." ( History of Lea and Perrins ) ~~~~~~~~~~~~ Regina Jeffers, a public classroom teacher for thirty-nine years, considers herself a Jane Austen enthusiast. She is the author of nine Austen-inspired novels, including Darcy’s Passions, Darcy’s Temptation, Vampire Darcy’s Desire, Captain Wentworth’s Persuasion, The Phantom of Pemberley, Christmas at Pemberley, The Disappearance of Georgiana Darcy, Honor and Hope, and the upcoming The Mysterious Death of Mr. Darcy.

She also writes Regency romances: The Scandal of Lady Eleanor, A Touch of Velvet, A Touch of Cashémere, A Touch of Grace, A Touch of Love and The First Wives’ Club. A Time Warner Star Teacher and Martha Holden Jennings Scholar, Jeffers often serves as a consultant in language arts and media literacy. Currently living outside Charlotte, North Carolina, she spends her time with her writing, gardening, and her adorable grandson. Posted by Regina Jeffers at 10:56 PM Worcestershire Sauce recipe | The Taste of Aussie The Taste of Aussie Bringing the best recipes to you Search for: The Cook Leave a comment Worcestershire sauce, usually shortened to Worcester sauce, is a fermented liquid condiment. It is often an ingredient in Welsh Rarebit , Caesar Salad , Oysters Kilpatrick , and sometimes added to Chilli Con Carne , Beef Stew , Hamburgers , and other Beef Dishes . Worcestershire sauce is also used to flavour cocktails such as a Bloody Mary or Caesar . Known as salsa Inglesa (English sauce) in Spanish, it is also an ingredient in Michelada, the Mexican beer cocktail.

Worcestershire sauce is made with anchovy and therefore may not be suitable for special diets. History of Worcestershire Sauce A fermented fish sauce called garum was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, as the first-century encyclopaedist, Pliny the Elder writes in Historia Naturalis and the fourth/fifth-century Roman culinary text Apicius includes garum in its recipes. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century. The Lea & Perrins brand was commercialised in 1837 and has continued to be the leading global brand of Worcestershire sauce. Lea & Perrins Lea & Perrins Origin The origin of the Lea & Perrins recipe is unclear. The packaging originally stated that the sauce came “from the recipe of a nobleman in the county”. The company has also claimed that “Lord Marcus Sandys, ex-Governor of Bengal” encountered it while in India under the East India Company in the 1830s, and commissioned the local apothecaries to recreate it.

However, author Brian Keogh concluded in his privately published history of the Lea & Perrins firm on the 100th anniversary of the Midland Road plant, that “No Lord Sandys was ever governor of Bengal, or as far as any records show, ever in India.” “Lord Marcus Sandys” may refer to Arthur Moyses William Sandys, 2nd Baron Sandys (1792–1860) of Ombersley Court, Worcestershire, who was a Lieutenant-General a member of the House of Commons at the time of the legend. The first name may be a confusion of his brother and heir, Arthur Marcus Cecil Sandys, 3rd Baron Sandys (1798–1863), although he did not succeed to the title until 1860, when the sauce was already established on the British market. The barony in the Sandys family (“sands”) had been revived in 1802 for the second baron’s mother, Mary Sandys Hill, so at the date of the legend, in the 1830s, “Lord” Sandys was actually a Lady.

No identifiable reference to her could possibly appear on a commercially bottled sauce without a serious breach of decorum. A version of the story was published by Thomas Smith: We quote the following history of the well-known Worcester sauce, as given in the World. The label shows it is prepared “from the recipe of a nobleman in the county.” The nobleman may be Lord Sandys. Many years ago, Mrs. Grey, author of The Gambler’s Wife and other novels, was on a visit at Ombersley Court, when Lady Sandys chanced to remark that she wished she could get some very good curry powder, which elicited from Mrs. Grey that she had in her desk an excellent recipe, which her uncle, Sir Charles, Chief Justice of India, had brought thence, and given her. Lady Sandys said that there were some clever chemists in Worcester, who perhaps might be able to make up the powder. Messrs. Lea and Perrins looked at the recipe, doubted if they could procure all the ingredients, but said they would do their best, and in due time forwarded a packet of the powder. Subsequently the happy thought struck someone in the business that the powder might make a good sauce in solution.

The profits now amount to thousands of pounds a year. According to historian and Herald for Wales, Major Francis Jones, 1908–1993, the introduction of the recipe can be attributed to Captain Henry Lewis Edwardes 1788–1866. Edwardes, originally of Rhyd-y-gors, Carmarthenshire, was a veteran of the Napoleonic wars and held the position of Deputy-Lieutenant of Carmarthenshire. He is believed to have brought the recipe home after travels in India. The article does not say how the recipe found its way to Messrs Lea and Perrins. Manufacture When the recipe was first mixed at the pharmacy of John Wheeley Lea and William Henry Perrins, the resulting product was so strong that it was considered inedible and the barrel was abandoned in the basement. Looking to make space in the storage area a few years later, the chemists decided to try it again, discovering that the sauce had fermented and mellowed and was now palatable. In 1838 the first bottles of “Lea & Perrins Worcestershire sauce” were released to the general public.

On October 16, 1897, Lea & Perrins relocated manufacturing of the sauce from their pharmacy to a factory in Aston on Midlands Road where it is still manufactured. The factory produces ready-mixed bottles for domestic distribution and a concentrate for bottling abroad. In 1930, the Lea & Perrins operation was purchased by HP Foods, which was in turn acquired by the Imperial Tobacco Company in 1967. HP was sold to Danone in 1988 and then to Heinz in 2005. Worcestershire Sauce Ingredients The ingredients of a traditional bottle of Worcestershire sauce sold as “The Original & Genuine Lea & Perrins Worcestershire sauce” are malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice, and flavouring. The “spice, and flavouring” is believed to include cloves, soy sauce, lemons, pickles and peppers. Special diets Gluten concerns Although many alternative brands are prominently labelled “gluten free”, Lea & Perrins declare that their traditional version is also gluten-free.

Distillation of barley malt into vinegar removes gluten peptides that would harm coeliacs. Soy sauce normally includes a wheat base so Lea & Perrins must either be using a gluten-free soy sauce or the “flavourings” do not in fact include soy sauce. Anchovy concerns Many Worcestershire sauces contain anchovies, which is of concern for people with fish allergies and those who choose not to eat fish. The Codex Alimentarius recommends that prepared food containing Worcestershire sauce with anchovies include a label warning of fish content although this is not required in most jurisdictions. The US Department of Agriculture has forced the recall of some products with undeclared Worcestershire sauce (e.g.). Several brands sell anchovy-free varieties of Worcestershire sauce, often labelled as vegetarian or vegan. Orthodox Jews refrain from eating fish and meat in the same dish, so cannot use traditional Worcestershire sauce to flavour meat. However, certain brands are certified to contain less than 1/60th of the fish product and can be used with meat. Around the world Holbrook’s Worcestershire Sauce In Australia, there are several manufacturers of Worcestershire sauce, including Holbrook’s and Crockershire.

In Brazil, Worcestershire sauce is referred to as molho inglês (literally English sauce). The original Lea & Perrins brand is difficult to obtain in Brazil, and so local producers are the primary distributors of the sauce in supermarkets and other food shops, as well as restaurants. In Canada, Lea & Perrins Worcestershire sauce is identical to the standard British version. It is imported from England and has the same bottle. The label is similar to the British version, but modified to include French text. In Denmark, Worcestershire sauce is commonly known as Engelsk Sauce, meaning English sauce. In Indonesia, the name for Worcestershire sauce is kecap inggris meaning “English ‘fermented sauce’ “. In South Africa, Minnies Food Enterprise manufactures Worcester Sauce under its Minnies brand. Thai Worcestershire Sauce In Thailand, the Lea & Perrins Original Worcestershire sauce on sale is, according to its label, imported from England. In Cantonese cuisine and Hong Kong cuisine, Worcestershire sauce was introduced in the 19th century via Hong Kong and is today used in dim sum items such as steamed beef meatballs and spring rolls.

The Cantonese name for this sauce is gip-jap (Chinese: 喼汁; pinyin: jiézhī; Cantonese Yale: gip jāp). It is also used in a variety of Hong Kong-style Chinese and Western dishes. In Shanghai cuisine, the use of Worcestershire sauce spread from European-style restaurants in the 19th and 20th centuries to its use as an ingredient in ubiquitous Eastern European-inspired dishes, such as Shanghai-style borscht, and as a dipping sauce in Western fusion foods, such as Shanghai-style breaded pork cutlets. It is used for Chinese foods such as the shengjian mantou, which are small, pan-fried pork buns. In Shanghai, Worcestershire sauce is called la jiangyou (Chinese: 辣酱油; pinyin: làjiàngyóu; literally “spicy soy sauce”). As imported Worcestershire sauce became scarce in Shanghai after 1949, a variety of local brands appeared. These are now in turn exported around the world for use in Shanghai-style dishes. Lea & Perrins has in recent years established a plant in Guangdong, China, thus increasing availability of the original variety in China.

However, it does not have a dominant market share compared to the native-grown varieties. In Japanese cuisine a thick sauce is manufactured under brand names such as ‘Bulldog’, which reflect its English origins, but this is a brown sauce more similar to HP Sauce rather than any type of Worcestershire Sauce. A thicker variety of the sauce, although labelled Worcester (rather than Worcestershire) in katakana, is commonly known as Tonkatsu Sauce and most often used as a condiment for Tonkatsu (fried, crumbed pork cutlets). Both the dish and the sauce are thought to have derived from English cuisine imported into Japan in the 19th century. Japanese Worcester sauce (pronounced as Usutā sōsu) is made from purees of fruits and vegetables such as apples and tomatoes, with sugar, salt, spices, starch and caramel. It commonly accompanies western-influenced yōshoku dishes such as the aforementioned tonkatsu and Korokke . Yakisoba sauce, and okonomiyaki sauce are also variants of Worcestershire sauce, often thicker and sweeter than the original. In United States cuisine Lea & Perrins Worcestershire sauce differs from the British recipe.

Its ingredients are listed as: vinegar, molasses, sugar, anchovies, water, onions, salt, garlic, tamarind concentrate, cloves, natural flavourings and chilli pepper extract. The main difference is the use of distilled white vinegar in place of malt vinegar. Nonetheless, the United States version tastes almost the same as the British recipe, although some people claim the US version is slightly sweeter, less spicy, and has less depth. A thicker variety is also sold for the US market. The US version is packaged differently from the British version, coming in a dark bottle with a beige label and wrapped in paper. Lea & Perrins USA claims this practice is a vestige of shipping practices from the 19th century, when the product was imported from England, as a measure of protection for the bottles. The producer also claims that its Worcestershire sauce is the oldest commercially bottled condiment in the US. For years, the US version contained high fructose corn syrup, but sugar was used to replace this ingredient in early 2011.

Chicken Cacciatore | COOK Mains Chicken Cacciatore A classic Italian casserole of chicken on the bone, braised in a rich tomato and red wine sauce, garnished with yellow peppers and black olives. £4.25 Serves 1 How We Make It A hearty traditional Italian family dish. We follow tradition by using chicken thighs and drummers on the bone, marinated in red wine before roasting, to keep them lovely and moist. The sauce is made by sweating onions, garlic, chopped carrots, bay leaves and rosemary until soft, creating a base packed full of flavour. Our chefs then add the red wine marinade from the chicken, along with tomato puree, chopped tomatoes and red wine and allow this to simmer, before adding lots of basil to give it a wonderful Italian flavour. Finally, it’s garnished with roasted red and yellow peppers, sliced black olives, and parsley. Some crusty bread and a rocket salad are the perfect accompaniments.

of which are saturates (g) 0.9 0.65 2.5 Please Note: The details above are correct as of 22 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging. Ingredients AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME. We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

If you’d like to find out more about our ingredients, click here Chicken Thigh (25%), Chicken Drumstick (17%), Water, Chopped Tomatoes (10%), Red Wine (8%) [Sulphites], Onions, Oven Roasted Semi Dried Tomatoes in Oil (4%), Yellow Peppers (4%), Tomato Puree (2%), Carrots, Black Olives, Garlic, Chicken Stock, Parsley, Chicken Glace, Mediterranean Vegetable Stock [Celery], Basil, Gluten Free Flour, Rosemary, Salt, Rapeseed Oil, Worcestershire Sauce [Barley Gluten, Fish], Sugar, Bay leaf, Black Pepper. Roast Chicken Stock contains: Roast Chicken, Maltodextrin, Salt, Natural Flavouring, Chicken Fat, Sugar, Lemon Juice (from concentrate), Onion Powder. Chicken Glace contains: Concentrated Broth from Chicken Meat (Water, Extract), Maltodextrin (Potato), Yeast Extract, Salt, Glucose and Onion Powder.

Mediterranean Vegetable Stock contains: Partially Reconstituted Vegetables (Onion, Red Bell Pepper, Artichoke, Celeriac, Potato), Tomato Puree, Salt, Sugar, Maltodextrin, Sun-Dried Tomato Paste (Sun-Dried Tomato, Sunflower Oil, Salt, Natural Flavouring, White Wine Vinegar, Black Pepper), Olive Oil, Natural Flavouring. Worcestershire Sauce contains: Malt Vinegar (from Barley), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (Fish), Tamarind Extract, Onions, Garlic, Spice, Flavouring. Gluten Free Flour contains: Flour Blend [Rice, Potato, Tapioca, Maize & Buckwheat]. Black Olives contain: Olives, Salt. Oven Roasted Semi Dried Tomatoes in Oil contain: Cherry Semi Dried Tomatoes, Sunflower Oil, Salt, Garlic, Oregano, Preservative: Lactic Acid. Please Note: The details above are correct as of 22 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below. These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly. SERVES 1 What are the key ingredients in Worcester Sauce? - Seasoned Advice Seasoned Advice I fully understand that there is no absolutes in names, but would you expect anything sold today as Worcester sauce to contain at least the key original ingredients? I figure them to be: Malt vinegar Anchovies (or similar fish) Tamarind I accidentally brought a bulk new supply of Worcester sauce only to discover it only contained Apple juice And sugar, salt, spices etc.

as well I am sending this lot back of course :-( Note: In some countries the generic sauce is called Worcestershire, but this is really the L&P name Edit: I can read Wikipedia, and know the previous and current ingredients, I am looking for the key ingredients that defines this sauce @ElendilTheTall Thanks for the obvious title edit...doh :-) – TFD Aug 28 '12 at 11:56 1 I just show up and let the Lord work through me... ;) – ElendilTheTall Aug 28 '12 at 13:04 4 While I'm not thrilled with the Wikipedia copypasta answers, I think they may be the only plausible answers; Worcestershire sauce isn't a generic term, it's a specific product invented by Lea and Perrins and it sounds like you managed to buy some cheap knock-off that's just made to taste like Worcestershire sauce using some artificial "flavouring". Worcestershire sauce is, I guess, anything that manages to taste enough like Lea & Perrins Sauce to stay in business.

– Aaronut Aug 28 '12 at 23:09 2 Worcester sauce was once a genuine condiment with a history dating back to Roman times (cester or caster or chester in a place name indicates a Roman camp). Lea and Perrins still use a fermented anchovy basis to the sauce like the Roman garum, for me that's enough to give them prime place in the Worcester sauce race, although Hammonds won the war which entitled them to call their product "Worcester sauce". – klypos Aug 29 '12 at 3:22 up vote 7 down vote accepted DO I has to? Nobody learned it? Garum, a fermented sauce made with anchovies as the principal ingredient, was the Romans' legacy to Britain when they left GB for home. They put the stuff in everything - Roman Fricassee of Dormouse would be naturally adorned with garum, Roman asparagus would have to be served with garum ... There was a sauce, Worcester sauce, that had disputed origins - but was obviously based on an English version of garum,.

So there was a historic Dickensian precedent a la Jarndyce v Jarndyce between Lea and Perrins, who sold Worcestershire sauce to avoid argument, and Hammonds of Bradford who sold something very similar marked "Yorkshire Relish", which they acquired when they bought Goodall, Backhouse of Leeds. What happened was that Hammonds won, in that for a brief period they sold WORCESTER sauce without dispute about the name, instead of calling it Yorkshire Relish. Just after that they were taken over by some multinational who didn't give a tinker's cuss about that valuable TM, just the market share. Some brands, including Yorkshire Relish, were sold to an Irish company who are still making the "thick" Yorkshire Relish brown sauce in Ireland, but not the "thin" version we are discussing here. Lea and Perrins are still selling Worcestershire sauce. The Hammonds Sauceworks brass band are still performing, although the factory produces no Yorkshire Relish. There is a factory somewhere producing Henderson's Relish, which is very similar to Worcester sauce, but made in Sheffield with no Garum - never seen an anchovy.

At least Lea and Perrins still produce the closest thing to a traditional product which goes back 2,000 years. Whatever they do with the anchovies, that component is said to be left for three years to mature. up vote 1 down vote I suspect the only definition is the maker choosing to call it Worcestershire sauce, as your experience demonstrates. However, this is the original recipe according to Wikipedia : The ingredients of a traditional bottle of Worcestershire sauce sold in the UK as "The Original & Genuine Lea & Perrins Worcestershire sauce" are malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice, and flavouring.[9] The "spice, and flavouring" is believed to include cloves, soy sauce, lemons, pickles and peppers.[9] Notes from the 1800s were found by company accountant Brian Keogh dumped in a skip, which he rescued. Wikipedia cites this article from dailymail.co.uk as their source. If you enlarge the photo of the original recipe, you can make out most of the ingredients Wikipedia lists.

Decoding Labels: French's Worcestershire Sauce | Food Renegade by Kristen Michaelis 47 Comments | Affiliate Disclosure Worcestershire sauce is a staple in our home. What would my homemade Caesar Salad Dressing be without it? We also use Worcestershire sauce to season hamburger patties, make a homemade barbecue sauce, marinate steaks, and so much more! And because an authentic Worcestershire sauce is made with a long, slow fermentation process, it’s not the sort of condiment that most of us would make at home. Instead, we buy it at the store. So when a reader asked me to decode the label of her FRENCH’s Classic Worcestershire Sauce , I thought it made excellent sense to do so. Here’s what the manufacturer claims: “Why not make an ordinary meal extra-ordinary with FRENCH’S Classic Worcestershire Sauce? Versatile and flavorful, FRENCH’S Classic Worcestershire Sauce makes all types of meat more tender and flavorful.” FRENCH’s Classic Worcestershire Sauce: Ingredients Distilled Vinegar, GM Corn Health Risks Prompt Russia to Ban Corn Imports Water needs no explanation. Molasses is another one of those ingredients that sounds innocuous, but can be misleading.

According to U.S. labeling laws, “molasses” simply means the thick syrup byproduct of processing sugar beets or sugar cane. Since 95% of the sugar beets grown in the U.S. are genetically-modified, you want to avoid molasses unless you specifically know that it is from sugarcane. Corn Syrup is a common liquid sweetener used in industrialized food production. It is not a natural sweetener . Again, because 88% of the corn grown in the U.S. is genetically-modified, you’ll want to avoid corn syrup. Salt needs no explanation, although it is unlikely to be a real salt complete with accompanying trace minerals. Anchovies are a traditional and essential part of any good Worcestershire Sauce. I am glad to see them here. Whenever I see a so-called Worcestershire Sauce recipe made without any anchovies whatsoever, I inwardly cringe. It’d be like trying to make ketchup without tomatoes. Tamarind Extract is another traditional ingredient in Worcestershire Sauce. Tamarind is sometimes called an “Indian date,” for it’s robustly sweet and sour flavor. Sugar may arguably be better than corn syrup.

But I believe that we in the Real Food community have done such a good job demonizing high-fructose corn syrup that refined white sugar looks saintly in comparison. (Unfortunately, the sugar industry has been lying to us , too.) And because this sugar does not specify “cane sugar,” it is likely made from genetically-modified sugar beets. Spices usually refers to a pre-mixed spice blend that’s added somewhere in the food manufacturing process. Unfortunately, it’s an ambiguous label because you don’t have to specify what exactly is in the spice blend. So, it could be hiding anything, including MSG (read: MSG is Dangerous ). Dehydrated Garlic Powder is exactly what it sounds like. Caramel Color is one of the few relative safe natural food colorings. It is derived from caramel. The greatest known danger for caramel color may simply be that we consume too much of it. Caramel color contains a chemical compound called 4-Methylimidazole (4-MEI) which is naturally created when browning foods. However, when consumed in unnatural excess, 4-MEI has been linked to cancer, convulsions, and other dangers.

Because caramel color is the most common food coloring agent in the world, it is quite easy to consume excess amounts of 4-MEI when eating a standard diet of industrially processed food. Xanthum Gum adds viscosity to the sauce, protecting the emulsion. It is almost always derived from GMO corn, GMO soy, or wheat. If you have any allergies to these or wish to avoid them because they are GMO, then beware. Unless a food is certified GMO-free, or the ingredient label specifies GMO-free Xanthum Gum, you can bet it came from one of these undesirable sources. While in itself xanthum gum is probably not nutritionally harmful or bad, its presence is certainly a sign that you’re buying an industrially processed food. Think of it like a warning flag that should make you aware of the other ingredients in the food. If you see it on a label and find no other questionable ingredients, then all is well. If you see it on a label and see a plethora of other questionable ingredients, then know that the food is highly processed. Propylene Glycol Alginate is an emulsifier derived from algae. Although it sounds suspiciously like propylene glycol (anti-freeze), it is not the same thing.

It is generally recognized as safe. Natural Flavors (soy) are another ambiguous ingredient. It simply means that the flavors added were derived from nature rather than artificially synthesized. But “natural” doesn’t necessarily mean desirable. Vanilla flavoring, for example, is commonly derived from the gland on a beaver’s anus. That said, “natural flavors” should not always be assumed to be bad, either. FRENCH’S Classic Worchestershire Sauce: THE VERDICT This is a no brainer! What should I eat instead? I don’t have the patience for a long, slow, homemade fermentation process just to create the 10oz or so of this condiment that I need every few months. So, I created an easy Homemade Worcestershire Sauce Recipe that makes a great substitute for worcestershire sauce in a pinch. Alternatively, if you *must* do store-bought, I reluctantly recommend this organic worcestershire sauce . My reluctance comes from the fact that, to my knowledge, there aren’t any commercially available organic worcestershire sauces that aren’t also vegan. In other words, I know of no commercially available organic worcestershire sauces that actually use anchovies.

So, they’re basically just flavored organic soy sauces. Want Your Labels Decoded? In this series on Decoding Labels , I’m highlighting deceptive labeling practices, hidden ingredients, and more! If you’ve got a particular label pet-peeve you’d like me to share, please feel free to email me with your idea. It may just turn into a blog post! Related

Question: Which bottled sauce is made using malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice, and flavouring?
Answer: Worcestershire Sauce